5 tbsp. butter
1 c. pineapple chunks
1/4 c. triple sec.
2 tbsp. soy sauce
1/2 c. chopped bell pepper
1/4 c. sugar
Salt and pepper
1 1/2 lbs. shrimp, shelled and cleaned (lobster chunks may be substituted for shrimp
1/2 c. wine vinegar
1 c. pineapple juice
1 tsp. cornstarch, dissolved in 1/2 c. water

Melt butter in heavy skillet and saute shrimp about 5 minutes. Add pineapple chunks, triple sec, and soy sauce; simmer 1 minute. Add green pepper, vinegar, sugar, and pineapple juice; simmer another 3 minutes. Season to taste with salt and pepper. Add cornstarch mixture and cook, stirring until sauce barely thickens, about 3 minutes longer. Do not overcook. Serve hot over rice or noodles.